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Ingredientes
- 1 lb Cooked potatoes, pureed
- 6 ounce Cooked green cabbage
- 1 ounce Butter
- 1 bn Spring onions, diced
- 3 ounce Diced bacon
- 1/2 x Red onion, minced
- 1 x Garlic clove, minced Salt and pepper Fresh mint, minced
- 3 x 6 ounce flathead fillets Cracked black pepper
- 100 ml Double cream
- 4 Tbsp. Grain mustard Fresh basil, mint, coriander
Direcciones
- Saute/fry the onions, garlic and bacon in a pan, then mix with the potato, butter, spring onions and mint. Season well. Roll the flathead in the cracked pepper and seal in a warm pan. Place in the oven for about 5 min to cook.
- Form the bubble and squeak potato mix into cakes, dip into some flour and pan fry till golden on each side.
- Mix the cream, seasoning and mustard and reduce in a warm pan to make the sauce. Serve the flathead sliced on top of the bubble and squeak with the sauce around the edges. Garnish with basil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 988g | |
| Calories 1206 | |
| Calories from Fat 746 | 62% |
| Total Fat 84.04g | 105% |
| Saturated Fat 39.83g | 159% |
| Trans Fat 0.01g | |
| Cholesterol 186mg | 62% |
| Sodium 1665mg | 69% |
| Potassium 2495mg | 71% |
| Total Carbs 93.22g | 25% |
| Dietary Fiber 16.7g | 56% |
| Sugars 16.92g | 11% |
| Protein 27.12g | 43% |
